In a medium mixing bowl, combine the cilantro, oil, soy sauce, orange juice, lime juice, garlic, chipotles, cumin, 1 teaspoon salt, and 1 teaspoon pepper. Whisk to combine. Take out ½ cup, cover and refrigerate until serving time.
Pour the remaining mixture into a large resealable food storage bag. Add the steak, push out all the air, and seal. Flip the bag several times to coat the meat with the marinade. Marinate for 6-12 hours in the refrigerator. Flip the bag over occasionally.
Prepare the grill for direct heat and preheat to medium-high. Oil the grates.
Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season with salt and pepper on both sides. Grill with the lid closed for 6 minutes per side or until it reaches an internal temperature for 130 degrees for medium rare. Remove from the grill and let rest for 10 minutes. Remove the reserved marinade from the refrigerator and let sit while the steak rests.
Slice the steak against the grain, pour the reserved marinade over and serve.